40G 
On the Cultivation of Orchards, and 
be put into small casks, and placed in a very cool situation, and 
active fenncntation prevented as much as possible by repeated 
racking. Coarse brown sugar would enrich the juice and exhaust 
the ferment ; and frequent mopping the cask would lower the 
temperature. If these operations should be thought too trouble- 
some or expensive, the maker must be content with very harsh 
cider. Apples are stated, by persons who h.ive made exact expe- 
riments, to yield about 70 per cent, of their weight of juice; or, 
7 gallons of juice to 100 pounds of apples : which may serve as 
some sort of guide to those who may wish to purchase apples for 
the purpose of making cider. 
As the strength of the cider always depends upon the Aveiglit 
of the juice, there is no surer way of ascertaining the value of 
apples, so far as strength is concerned, than the use of the saccha- 
roineter, the instrument which brewers use for ascertaining the 
strength of their worts. The weight of distilled water at the tem- 
perature of 60° is the standard of comparison, and is called ] 000. 
The instrument is a copper ball with a graduated upright shank, 
which, by placing a weight (a n)und Hat piece of brass with a 
hole to admit the shank) upon the top of the ball, is made to indi- 
cate the excess of the weiglit of the same measure of wort above 
that of water. The weight thus indicated is called its specific 
gravity. A juice with a specific gravity of 1080 is considered 
very strong, and is equal to a wort that will make strong ale. 
Mr. Knight mentions an excellent apple called the Golden 
Harvey, the juice of which had a specific gravity of 1095. The 
weight of apple-juice might be ascertained with tolerable accu- 
racy by means of a Florence oil-flask, and exact scales and 
weights, with the help of a few figures, or by comparison merely, 
^^ ithout figures. Little advantage, however, can be made of such 
a j)recise knowledge of the weight of apple-juice, which, after all, 
V, ill differ very much with the season, and is also influenced by 
the time the apples are kept before grinding, by which the juice 
is enriched at the expense of quantity. 
The mode of making perry differs very little from that of 
making cider. The fruit, however, is pressed as soon as gathered; 
and the roughest pears generally produce the best perry. The 
perry jiroduced from sweet pears, wliich have no astringency, soon 
turns sour. Crabs are said to be sometimes used with pears, 
which have a tendency to improve the keeping quality of the 
perry. The same precautions are used" as in the case of cider to 
])revent rapid and excessive fermentation ; and the fermenting 
juice is often racked before it has ceased to ferment, in order to 
prevent it going too far. 
Though great pains are taken in the manufacture of cider in-? 
